Best Mediterranean Chicken Zucchini Bake: A Flavorful, Healthy and Easy Dinner You'll Love
Mediterranean chicken zucchini bake with tomatoes, red onion, olives, lemon, oregano and feta. A healthy one-pan dinner ready in about 40 minutes.
By Dora Ortiz
Bright, healthy and on the table in about 40 minutes. Juicy chicken roasts with zucchini, sweet cherry tomatoes, red onion and salty kalamata olives, then gets finished with lemon, feta and fresh herbs. It tastes like summer in the Mediterranean, any time of year.
Why You’ll Love It
- One pan, very little cleanup.
- Light but filling: lots of vegetables and lean protein.
- Big flavor from simple seasonings: garlic, oregano, lemon and paprika.
Tips for the Best Bake
Cut everything about the same size. The chicken and zucchini finish cooking at the same time.
Use high heat. 425°F gives you browned edges instead of soft, steamed vegetables.
Add the feta at the end. It stays creamy and tangy instead of drying out in the oven.
Variations
Swap the zucchini for yellow squash, bell peppers or eggplant. Add artichoke hearts or sun-dried tomatoes. Use shrimp instead of chicken and cut the baking time to 10 to 12 minutes.
Storage
Keep leftovers in the fridge for up to 4 days. Reheat in the oven or microwave, or enjoy cold over salad greens.
Recipe
Best Mediterranean Chicken Zucchini Bake: A Flavorful, Healthy and Easy Dinner You'll Love
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Calories
- 360
Ingredients
Instructions
- Heat the oven. Preheat the oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or a large sheet pan.
- Season the chicken. In a large bowl, toss the chicken with 2 tablespoons olive oil, the garlic, oregano, paprika, salt, pepper and the lemon zest.
- Add the vegetables. Add the zucchini, tomatoes, red onion and olives to the bowl with the remaining tablespoon of oil and toss everything together.
- Spread it out. Spread it in an even single layer in the dish. Don't crowd it too much or the vegetables will steam instead of roast.
- Bake. Bake for 22 to 25 minutes, until the chicken reaches 165°F (74°C) inside and the zucchini is tender and lightly browned at the edges.
- Finish. Squeeze the lemon juice over the top, scatter with feta and fresh herbs, and serve.
Notes
- Thighs stay juicier than breasts and can bake a few minutes longer without drying out.
- Add a drained can of chickpeas with the vegetables for extra protein and fiber.
- For more browning, switch the oven to broil for the last 2 to 3 minutes and watch closely.
Nutrition is an estimate per serving: about 360 calories.
Frequently Asked Questions
Why is my zucchini watery?
Overcrowding is the usual cause. Use a large pan, slice the zucchini evenly, and roast at a high temperature so moisture evaporates.
What do I serve it with?
Rice, couscous, orzo, quinoa, warm pita or a simple tzatziki on the side.
Is this good for meal prep?
Yes. Divide it into containers with rice or quinoa and keep it in the fridge up to 4 days. Add the feta when you serve.
